Chicken, Pear and Cheddar Salad with Maple Dressing

Chicken, Pear and Cheddar Salad with Maple Dressing is a gluten free and primal main course. This recipe serves 4. One serving contains 753 calories, 34g of protein, and 47g of fat. For $2.77 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. 13 people were impressed by this recipe. If you have olive oil, cooked chicken, dried cranberries, and a few other ingredients on hand, you can make it. It is brought to you by Kiwi and Carrot. From preparation to the plate, this recipe takes around 15 minutes. With a spoonacular score of 79%, this dish is solid. If you like this recipe, take a look at these similar recipes: Pear, Walnut and Blue Cheese Salad with Maple Dijon Dressing, Shredded Kale and Pear Salad with Maple Tahini Dressing {Vegan}, and Pear, Goat Cheese and Spinach Salad with Warm Maple-Bacon Dressing.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

3 cups baby kale

2 cups cooked chicken

2 large pears

6-8 oz. extra-sharp Cheddar cheese

1/2 cup dried cranberries

2/3 cup pistachios

1/2 tsp. cayenne pepper

Salt and pepper to taste

¼ cup balsamic vinegar

¼ cup pure maple syrup

¼ cup olive oil

Equipment:

bowl

frying pan

Cooking instruction summary:

Thinly slice or chop pears. Cut cheese and chicken into bite-sized cubes. Soak cranberries in water for 10 minutes (optional). Drain. Add all ingredients to bowl and drizzle with dressing. Top with spiced pistachios. Place pistachios in pan, sprinkle with cayenne, salt and pepper, and toast over medium-low heat for about five minutes, until nuts begin to brown. Combine vinegar, syrup and oil and blend. Season with salt and pepper to taste.

 

Step by step:


1. Thinly slice or chop pears.

2. Cut cheese and chicken into bite-sized cubes.

3. Soak cranberries in water for 10 minutes (optional).

4. Drain.

5. Add all ingredients to bowl and drizzle with dressing. Top with spiced pistachios.

6. Place pistachios in pan, sprinkle with cayenne, salt and pepper, and toast over medium-low heat for about five minutes, until nuts begin to brown.

7. Combine vinegar, syrup and oil and blend.

8. Season with salt and pepper to taste.


Nutrition Information:

Quickview
728k Calories
34g Protein
42g Total Fat
56g Carbs
50% Health Score
Limit These
Calories
728k
36%

Fat
42g
65%

  Saturated Fat
13g
83%

Carbohydrates
56g
19%

  Sugar
37g
41%

Cholesterol
97mg
32%

Sodium
537mg
23%

Get Enough Of These
Protein
34g
70%

Vitamin K
369µg
352%

Vitamin A
5682IU
114%

Vitamin C
66mg
81%

Copper
1mg
59%

Manganese
1mg
59%

Phosphorus
517mg
52%

Calcium
450mg
45%

Vitamin B6
0.85mg
42%

Vitamin B2
0.65mg
38%

Selenium
25µg
36%

Vitamin B3
6mg
33%

Fiber
6g
26%

Potassium
866mg
25%

Zinc
3mg
23%

Magnesium
90mg
23%

Vitamin B1
0.32mg
21%

Vitamin E
2mg
19%

Iron
3mg
18%

Folate
45µg
11%

Vitamin B5
1mg
11%

Vitamin B12
0.56µg
9%

Vitamin D
0.26µg
2%

covered percent of daily need
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